Name: Crispy Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 cup diced onion; 1 tablespoon chopped garlic; 1/2 cup tomato sauce; 1/2 cup salsa; 1 teaspoon kosher salt; Fresh black pepper to taste; 1/2 tablespoon chili powder; 1 teaspoon cumin; 16 ounce can refried beans; 4 cups cooked shredded or diced chicken; 6 burrito size flour tortillas; 3 cups shredded Mexican blend cheese; Canola or vegetable oil for frying (enough to shallow fry)

There’s something truly irresistible about a perfectly golden, crispy chimichanga, and this Crispy Chicken Chimichangas Recipe hits all the right notes—crispy outside, rich and cheesy inside, with that classic Mexican flavor you crave. Trust me, once you try this, it’ll become your go-to comfort dinner!

The image shows three golden-brown folded tortillas with a crispy texture, placed close together on a white plate with subtle patterns. Each tortilla is topped with a drizzle of white sauce arranged in thin, even lines crossing the surface. On top of the middle tortilla, there is a scoop of chunky green guacamole, decorated with small pieces of yellow and red cherry tomatoes and some green herb leaves scattered on top and around. The background is a white marbled surface with some fresh green herbs visible in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Chimichangas Recipe
Top Tip
How to Serve Crispy Chicken Chimichangas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Chimichangas Recipe

Why You'll Love This Recipe

I’ve made this Crispy Chicken Chimichangas Recipe countless times, and honestly, I still get excited every time I bite into that crunchy, cheesy goodness. The filling is so packed with flavor, and frying them up just right makes all the difference.

Flavor-packed filling: A great combo of shredded chicken, refried beans, and just the right spices keeps every bite satisfying.
Crispy, golden exterior: Pan-frying these chimichangas creates an irresistible crunch without the hassle of deep frying.
Simple to assemble: You don’t need fancy ingredients, and it comes together in about 30 minutes, perfect for a weeknight meal.
Customizable spice level: Adjust chili powder and salsa to dial up or down the heat exactly how you like it.

Ingredients & Why They Work

Shopping for this crispy chicken chimichangas recipe is straightforward. I usually grab fresh garlic and onion to bring that wonderful aroma and flavor, and I always recommend using a good-quality Mexican cheese blend—trust me, it melts beautifully and adds the perfect tang.

Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl with diced white onion, a small white bowl filled with chopped fresh garlic cloves, a small white bowl of vibrant red tomato sauce, a small white bowl holding chunky red salsa, a small white bowl with coarse kosher salt crystals, a small white bowl containing freshly ground black pepper, a small white bowl with deep red chili powder, a small white bowl with light brown ground cumin, a small white bowl of smooth refried beans, a mound of shredded cooked chicken pieces, six stacked burrito-size soft flour tortillas, and a small heap of shredded Mexican blend cheese, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For gently sautéing the aromatics and building the flavor base.
Diced onion: Adds savory sweetness that complements the tomato sauce and spices.
Chopped garlic: A must-have to boost the overall depth of the filling.
Tomato sauce: Brings moisture and a subtle tang to the mixture.
Salsa: Adds flavor complexity and a touch of zestiness.
Kosher salt: Essential for seasoning and balancing out the flavors.
Fresh black pepper: Adds a slight bite and enhances the spices.
Chili powder: The key to that bold Mexican flavor and warmth.
Cumin: Earthy undertones that make the filling unmistakably Mexican.
Refried beans: Help create a creamy texture and add protein.
Cooked shredded or diced chicken: The hearty star of the filling—leftovers work perfectly here.
Burrito size flour tortillas: Large enough to hold the filling and easy to roll without tearing.
Shredded Mexican blend cheese: Melts inside for gooey, cheesy goodness.
Canola or vegetable oil: For shallow frying to golden, crispy perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Crispy Chicken Chimichangas are a fantastic base recipe that you can easily personalize to suit your tastes or dietary needs. Whether you want to spice them up, add a fresh twist, or make a vegetarian version, these variations keep things fun and flavorful!

Spicy Kick: I love adding extra diced jalapeños or a dash of chipotle powder to the filling to turn up the heat. It gives the chimichangas a smoky, spicy layer that’s always a crowd pleaser.
Vegetarian Version: Swap the chicken for sautéed mushrooms and extra beans, and sprinkle in some diced bell peppers. This keeps the filling hearty and delicious, perfect for meatless Mondays.
Cheesy Delight: Mix in some crumbled queso fresco along with the Mexican cheese blend to add a creamy tanginess that melts beautifully.
Make it Gluten-Free: Use gluten-free tortillas instead of burrito size flour tortillas. They still crisp up wonderfully in the pan!
Healthier Twist: Bake the chimichangas at 425°F for about 15 minutes, turning halfway through, instead of frying to reduce the oil while still getting that satisfying crisp.

Step-by-Step: How I Make Crispy Chicken Chimichangas Recipe

The image shows a close-up of many pieces of cooked chicken mixed with small bits of onions and tomato sauce in a pan. The chicken pieces are light brown with some darker spots from cooking. The sauce is red with bits of small white and green herbs, giving it a textured look. A wooden spoon is partly under the chicken, with some sauce on it, stirring the mix. The background surface is white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics to Build Flavor

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ cup diced onion and cook it gently for 3 to 4 minutes until it becomes tender and translucent—that soft sweetness is the base of your filling. Then, toss in 1 tablespoon chopped garlic and sauté for another minute until fragrant. This step is key to unlocking that rich, savory flavor in your chimichangas.

Step 2: Combine Sauces and Warm Spices

Carefully pour in ½ cup each of tomato sauce and salsa, stirring to blend all those lovely flavors together. Next, season with 1 teaspoon kosher salt, fresh black pepper to taste, ½ tablespoon chili powder, and 1 teaspoon cumin. These spices give your filling a perfect balance of earthiness and warmth—mix everything thoroughly so each bite is packed with flavor.

Step 3: Stir in Beans and Chicken for Hearty Filling

Now, stir in a 16-ounce can of refried beans until the filling is creamy and smooth. Next, fold in 4 cups of cooked shredded or diced chicken. Give it a taste to check seasoning—this is your chance to add a pinch more salt, pepper, or chili powder if you want extra zing. Once perfect, remove from heat and let the filling cool slightly. This prevents your tortillas from tearing when you assemble.

Step 4: Assemble Your Chimichangas with Care

Lay one of the 6 burrito size flour tortillas flat on a clean surface. Spoon about ¾ cup of the filling across the tortilla’s center, then sprinkle ½ cup shredded Mexican blend cheese on top. The cheese melts beautifully inside, adding gooey richness. Fold the bottom edge over the filling, tuck the sides in snugly, and roll it up tightly, finishing seam side down. Repeat until all six chimichangas are lovingly wrapped.

Step 5: Fry to Golden, Crispy Perfection

Pour enough canola or vegetable oil into a large frying pan to shallow fry the chimichangas—around ½ inch deep works well. Heat the oil over medium-high heat until shimmering hot but not smoking. Carefully place each chimichanga seam side down in the pan. Fry for 2 to 3 minutes per side until the exterior is a beautiful golden brown and irresistibly crispy. Use tongs to turn gently and avoid any filling spilling. Once done, transfer to paper towels to drain any excess oil.

Step 6: Serve Warm with Your Favorite Toppings

Serve your crispy chicken chimichangas hot from the pan. They’re delightful on their own or paired with cool sour cream, creamy guacamole, or a fresh extra salsa on the side. Add a scoop of Mexican rice or refried beans for a complete dinner with that authentic Mexican vibe. Enjoy every crunchy, cheesy bite!

Top Tip

These tips come from my own kitchen adventures making Crispy Chicken Chimichangas Recipe. They’re a game-changer if you want that perfect crunchy shell and melty, flavorful filling every time.

Cool the Filling First: I learned that letting the filling cool slightly before wrapping prevents the tortillas from tearing—plus, it makes rolling easier.
Don’t Overfill: Sticking to about ¾ cup of filling keeps the chimichangas from bursting open while frying, which saves you mess and frustration.
Shallow Fry with Care: Using just enough oil to shallow fry means you get that crispy exterior without the heaviness of deep frying. Make sure the oil is hot enough before adding chimichangas to avoid greasy results.
Seal the Edges Well: Tucking in the sides and rolling tight with the seam down helps keep everything intact during frying—no unfortunate leaks!

How to Serve Crispy Chicken Chimichangas Recipe

The image shows three rolled enchiladas placed on a white plate with soft ridges. Each enchilada has a golden-brown crispy outer layer, topped with white sour cream drizzles in thin lines and small green herb sprinkles. On top of each enchilada, there is a small dollop of green guacamole with pieces of yellow and red bell pepper. One enchilada is cut open, revealing a light orange filling inside. Alongside the enchiladas on the plate, there are two lime wedges in the front right corner and a small pile of halved red and yellow cherry tomatoes. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your chimichangas with a dollop of cool sour cream or creamy guacamole for contrast. Fresh chopped cilantro and a squeeze of lime add a bright, zesty finish. If you like heat, sprinkle on some sliced jalapeños or drizzle a little extra salsa over the top.

Side Dishes

Serve with classic Mexican sides like Mexican rice, refried beans, or a fresh corn and black bean salad. A simple green salad or some pickled vegetables also balance the richness nicely.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, it’s best to reheat rather than leave them sitting too long.

Freezing

You can freeze uncooked assembled chimichangas. Wrap each one tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to 1 month. When ready, fry them straight from frozen—just add a minute or two per side to cooking time.

Reheating

For best results, reheat chimichangas in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving as it makes the tortilla soggy.

Frequently Asked Questions:

Can I bake the chimichangas instead of frying?

Yes! While frying gives the crispiest texture, you can bake them at 400°F (200°C) for about 20 minutes, turning halfway through until golden. Brush the tortillas lightly with oil first for a better crust.

What type of chicken works best for the filling?

Shredded freshly cooked chicken gives the best texture and flavor, but leftover roast or rotisserie chicken works great too. Just make sure it’s well-drained so the filling isn’t too wet.

How to prevent the chimichangas from falling apart?

Make sure to cool the filling slightly before assembling, don’t overfill, and roll the tortillas tightly with a good seal on the seams. Starting the fry seam side down also helps keep them intact.

Can I make these gluten-free?

Absolutely! Use gluten-free large flour tortillas and ensure your seasonings and canned ingredients don’t contain gluten. The technique stays the same.

Final Thoughts

Making Crispy Chicken Chimichangas Recipe at home is such a rewarding way to enjoy a flavorful and fun Mexican-inspired meal. With that golden, crunchy exterior and warm, cheesy filling inside, it’s a crowd-pleaser any night of the week. I hope these tips and serving ideas inspire you to get frying and share delicious moments with family and friends. Happy cooking!